Zapopan, Jalisco, October 16. Reflecting on the challenges of sustainability in gastronomy and hospitality in everyday life is the main objective of the 21st International Seminar, which will be held from October 28 to 31 at the School of Hospitality of the Universidad Panamericana , Guadalajara Universidad Panamericana .
Under the theme Towards regenerative models in the hospitality and gastronomy industries, the event will bring together international experts to reflect on the challenges and opportunities facing the sector in the face of climate change and social responsibility.
A global forum on regenerative hospitality
The seminar is co-organized by the Universidad Panamericana, the Institut Lyfe (formerly Institut Paul Bocuse) and Alliance Network, a network that brings together more than 20 countries committed to innovation in tourism and gastronomy.
"We have 18 participants. Countries such as France, Belgium, Lebanon, Singapore, Costa Rica, Taiwan, Lithuania, and Colombia are represented," explained Dr. Friné Velázquez, dean of the School of Hospitality at the Universidad Panamericana in Guadalajara.
The focus on regenerative modalities responds to the need to rethink tourism and gastronomic practices toward models that benefit local communities, reduce environmental impact, and promote social well-being.
"We seek to create hospitality that cares for the planet, generates decent jobs, and strengthens local cultures,"explained Dr. Velázquez.
He added: "That is the approach that all countries are working on, a regenerative hospitality that helps populations generate sources of employment, but with a certain structure, without damaging the environment and without harming the populations that are visited. In Europe, this is already very common."
Sustainability and hospitality in the 21st century
The seminar will address contemporary challenges in sustainable hospitality, such as responsible management of natural resources, innovation in tourist destinations, and adaptation to climate change.
From Lyon, France, specialists from the Lyfe Institute will share their experiences on how ski resorts have had to reinvent themselves in the face of global warming, developing sustainable tourism models that reduce the use of artificial snow and promote regenerative practices.
In a post-pandemic world, where tourists seek experiences without always considering the impact on the environment, it is essential to incorporate regenerative practices within the hospitality industry.
“Regenerative sustainability regenerative sustainability is a model that is analyzed from different cultures, as each one contributes its own vision of how to create sustainable tourism products. Its objective is for local communities to actively participate and benefit from the economic benefits, achieving a balance between development and preservation," explained Dr. Friné Velázquez.
Gastronomy full of sustainability
Sustainability in gastronomy will also play a central role in the event. Dr. Friné Velázquez will present a lecture based on her doctoral thesis recognized by the Catholic University of Murcia (UCAM), where she will address the principles of the regenerative gastronomic model.
Among the most notable activities is Las mujeres del maíz( Women of Corn), led by Maru Toledo, which will take place on October 29 in Teuchitlán, Jalisco, as a tribute to Mexican culinary roots and the role of women in preserving food heritage.
Training and experience for students
As the host of the event, the School of Hospitality at the Universidad Panamericana Guadalajara Universidad Panamericana will actively involve its students in the seminar's activities, offering lectures, workshops, and field experiences that link academic knowledge with professional practice.
"We want students to experience the event, learn from experts, and understand how hospitality can be a tool for social and environmental change," said Dr. Velázquez.
With a taste of Mexico
In addition to academic conferences, visitors will be able to enjoy Mexican cultural and gastronomic experiences, including tours of the Magical Town of Tequila and activities related to the Day of the Dead, showcasing the culinary and symbolic richness of Jalisco.
"We want our guests to experience the best of Mexico and understand how local culture can be integrated into sustainable tourism models," concluded the dean.
With this international meeting, the Universidad Panamericana reaffirms its academic leadership and commitment to sustainable innovation in hospitality and gastronomy, promoting a global dialogue aimed at building a more just, regenerative, and environmentally conscious future.
Learn more about the Hospitality Schoolat: https://www.up.edu.mx/educacion-universidad-esdai/
